{"id":16613,"date":"2025-07-17T18:19:26","date_gmt":"2025-07-17T18:19:26","guid":{"rendered":"https:\/\/robertrosebooks.com\/?p=16613"},"modified":"2025-07-24T20:57:47","modified_gmt":"2025-07-24T20:57:47","slug":"everything-tastes-better-in-a-jar-qa-with-cookbook-author-tanya-linton","status":"publish","type":"post","link":"https:\/\/robertrosebooks.com\/can\/everything-tastes-better-in-a-jar-qa-with-cookbook-author-tanya-linton\/","title":{"rendered":"Everything Tastes Better in a Jar: Q&A with Cookbook Author Tanya Linton"},"content":{"rendered":"

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If you\u2019ve been following our weekly blogs for some time, you\u2019ll know how much we love 150 Best Meals in a Jar<\/a><\/em> by Tanya Linton. <\/span>We keep going back to it for its incredibly delicious and simple recipes. From fresh salads to layered noodle bowls, quick breakfasts to picture-perfect desserts, Tanya shows just how creative, convenient, and crave-worthy a humble jar can be.<\/h5>\n
With a background in food television and a lifelong passion for cooking, Tanya knows how to make everyday meals feel special\u2014without making life harder. We recently had a delightful chat with her, and lucky for you, we\u2019re not keeping it all to ourselves! Keep reading for a behind-the-scenes peek at Tanya\u2019s food philosophy, clever kitchen tricks, and the surprisingly sweet story behind her obsession with salads.<\/h5>\n

 <\/p>\n

Tell us a little about your journey. Have you always been passionate about cooking and recipe development? What sparked your interest in food?<\/b>
\n<\/b>Food has always been a central part of my life. My mother was a food journalist, and I spent my childhood trailing her through Toronto\u2019s markets in search of the best croissants, baguettes, and soups. Later, I worked in food television at Food Network Canada, where I helped develop and test recipes for various shows. That experience sparked my passion for thinking creatively about meals\u2014and making sure they work in real life.<\/span><\/h5>\n
What\u2019s your kitchen philosophy when it comes to making meals for yourself and your loved ones?<\/b>
\n<\/b>Make it <\/span>delicious and easy<\/b>. Life is busy, and mealtime shouldn\u2019t be stressful. I\u2019ve become a big fan of planning ahead. My husband actually got me into meal prep, and it changed how we eat as a family. Weeknights are for simple, flavorful meals; weekends are for experimenting. That said, when I\u2019m home alone, I\u2019ve been known to indulge in a good \u201cGirl Dinner.\u201d<\/span><\/h5>\n
What inspired you to create a cookbook focused on meals in a jar?<\/b>
\n<\/b>It all started with salad! I\u2019m known for my salads\u2014they\u2019re a full-on experience with greens, veggies, protein, cheese, crunchy carbs, and a great dressing. I was constantly searching for a way to take them on the go without ending up with soggy lettuce. Layering ingredients in a jar just made sense, and they looked so beautiful, too. Then I thought: why stop at salads? The concept quickly expanded to include breakfasts, rice bowls, snacks, even desserts.<\/span><\/h5>\n
There\u2019s nothing like a fresh, crisp salad to beat the summer heat. What\u2019s the secret to layering a salad in a jar so that everything stays fresh and vibrant?<\/b>
\n<\/b>The order matters! Start with the dressing at the bottom, then add hearty vegetables like cucumbers, carrots, or peppers that can sit in dressing without getting soggy. After that, add softer ingredients, then lettuce, and finally, protein at the top. When it\u2019s time to eat, simply dump the jar into a bowl and toss\u2014everything is perfectly dressed and ready to go.<\/span><\/h5>\n
You\u2019ve included everything from breakfast to dessert. Did any category surprise you in how well it worked in a jar?<\/b>
\n<\/b>Desserts! I was skeptical at first, but now I love how elegant and fun individual jarred desserts can be. Like the savory meals, it\u2019s all about the layering. Plus, they\u2019re perfect for picnics or office celebrations.<\/span><\/h5>\n

 <\/p>\n

\"\"<\/p>\n

Recipe image: Shepherd\u2019s Pie In a Jar with Lamb and Wilted Spinach<\/p>\n

 <\/p>\n

What are some common mistakes people make when assembling meals in a jar\u2014and how can they avoid them?<\/b><\/h5>\n
The biggest mistake? Tossing everything in at once. You have to layer with intention. Heavier ingredients go at the bottom, lighter ones at the top. And always, always put sauces or dressings at the bottom to avoid sogginess.<\/span><\/h5>\n
How far in advance can jar meals be made without compromising taste or texture?<\/b>
\n<\/b>Ideally, prep them the day before or a couple of days ahead. For me, a Sunday prep covers meals through Tuesday. Salad is best when fresh, but with proper layering, it\u2019ll hold up beautifully for a few days in the fridge.<\/span><\/h5>\n
Is there a go-to jar size you recommend for most recipes?<\/b>
\n<\/b>For main meals and salads, the 1-quart (1L) Mason jar is ideal. For desserts or smaller snacks, go with individual-sized jars.<\/span><\/h5>\n
If you could only eat one meal-in-a-jar from the book for a week, which would it be?<\/b>
\n<\/b>Tough question! But I\u2019d go with the <\/span>Asian Slaw with Honey Ginger Dressing<\/span><\/i>. It stays super crunchy, is refreshingly flavorful, and works any time of year. I love adding orange segments on top for an extra citrusy kick\u2014and it\u2019s easily adaptable with shredded chicken or BBQ pork.<\/span><\/h5>\n
<\/h5>\n

 <\/p>\n

Looking for a fresh take on meal prep?<\/b><\/em><\/h5>\n
Tanya Linton\u2019s<\/span><\/i> 150 Best Meals in a Jar<\/span><\/i><\/a> will change the way you think about weekday lunches, weeknight dinners, and even desserts. Whether you’re a meal prep pro or just trying to eat better without spending hours in the kitchen, these vibrant, creative, and practical recipes make it easy to eat well on the go or at home. Grab your jars, get layering, and enjoy meals that look as good as they taste.<\/span><\/h5>\n
<\/h5>\n

 <\/p>\n

As seen in:<\/h4>\n

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Photography Credit: Colin Erricson<\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019ve been following our weekly blogs for some time, you\u2019ll know how much we love 150 Best Meals in a Jar by Tanya Linton. We keep going back to…<\/p>\n","protected":false},"author":1,"featured_media":16620,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[235,75],"tags":[357,390,393,281,391,368,372,392],"class_list":{"0":"post-16613","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-community","9":"tag-author-highlight","10":"tag-author-interview","11":"tag-cookbook","12":"tag-dessert","13":"tag-meals-in-a-jar","14":"tag-salad","15":"tag-salad-in-a-jar","16":"tag-tanya-linton"},"acf":[],"yoast_head":"\nEverything Tastes Better in a Jar: Q&A with Cookbook Author Tanya Linton - Robert Rose | Award-Winning Cookbooks<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/robertrosebooks.com\/can\/everything-tastes-better-in-a-jar-qa-with-cookbook-author-tanya-linton\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Everything Tastes Better in a Jar: Q&A with Cookbook Author Tanya Linton - Robert Rose | Award-Winning Cookbooks\" \/>\n<meta property=\"og:description\" content=\"If you\u2019ve been following our weekly blogs for some time, you\u2019ll know how much we love 150 Best Meals in a Jar by Tanya Linton. 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